Here is a salad I discovered that the boys gobble up!! 1 head of broccoli, cut into small florets 8 oz brussel sprouts, trimmed and sliced 1/2 tsp salt 1/4 tsp garlic salt 6 tbsp olive oil 2 tbsp lemon juice 2 tbsp olive oil mayonnaise 1/2 tsp Dijon mustard 1/4 tsp black pepper 1 oz grated Parmesan cheese 1/4 cup dried cranberries 2 tbsp pine nuts Heat oven to 400 degrees. Toss brussel sprouts with garlic salt and 3 tbsp olive oil. Roast for 20 minutes, turning them over after 10 minutes. Microwave broccoli for 4 minutes on high with 2 tbsp water. Toast pine nuts. Plump cranberries in microwave for 1 minute adding 1 tbsp of water. Mix 3 tbsp olive oil, lemon juice, mustard, salt, pepper and combine well. Mix broccoli, brussel sprouts and cranberries. Toss with dressing. Top with toasted pine nuts and parmesan.
1 sweet potato 6 cups of finely chopped kale 1/2 grapefruit cut in cubes 1/4 cup salted and roasted cashews Salt and pepper to taste Dressing: 1 tsp agave nectar, 1 tsp dijon mustard, 1 garlic clove minced, 2 tbsp white balsamic vinegar, 1/4 cup olive oil Salt and pepper to taste Cube sweet potato, toss with salt, pepper, olive oil and roast for 30 minutes at 375, flipping at the 15 minute mark. Mix kale, salt, pepper and olive oil and roast for 5-7 minutes at 375. Add cooled sweet potato, kale, grapefruit and cashews. Drizzle with dressing and enjoy!